Prepare the Eggplant: Place the diced eggplant in a colander and sprinkle with salt. Let it sit for 15 minutes to draw out excess moisture, then rinse and pat dry with paper towels.
Cook the Sausage: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the skillet and set it aside.
Cook the Eggplant: In the same skillet, add the remaining 2 tablespoons of olive oil. Add the diced eggplant and cook for 8-10 minutes, stirring occasionally, until golden brown and tender. If the skillet becomes too dry, add a little more oil.
Sauté the Aromatics: Add the chopped onion to the skillet with the eggplant and cook for 3-4 minutes until softened. Stir in the minced garlic and red pepper flakes, and cook for another minute until fragrant.
Make the Sauce: Pour in the crushed tomatoes and stir in the oregano, black pepper, and salt to taste. Add the cooked sausage back to the skillet and let the sauce simmer for 10-15 minutes, allowing the flavors to meld together.
Cook the Pasta: While the sauce simmers, cook the pasta according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
Combine and Serve: Add the cooked pasta to the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Stir in the fresh basil leaves. Serve hot, topped with grated ricotta salata or Parmesan cheese. Enjoy!
